My easy, creamy watercress soup is a healthy, vibrant way to enjoy fresh leafy greens! It’s quick, cozy, and packs a flavorful punch with a velvety texture you’ll love.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes
This is an easy, quick and healthy watercress soup recipe. The peppery greens shine alongside creamy potatoes, a hint of Parmesan and cream, and a squeeze of lemon for brightness.
Watercress isn’t just delicious—it’s a nutritional powerhouse, packed with vitamins A, C, and K, plus a dose of antioxidants and minerals like calcium and iron. And, at about 320 calories per serving (depending on cream usage), it’s a low-calorie yet satisfying choice for lunch or dinner, or you could serve it as an appetizer.
I love to garnish it with fresh watercress leaves or some herbs and fried shallots, which make it look very pretty. It’s great for either a family meal or for entertaining.
👩🍳 What Is Watercress? Watercress is similar to arugula (rocket) in its peppery bite and delicate texture, but it also resembles spinach in versatility and mild bitterness when cooked. It’s packed with nutrients and antioxidants and is often used in soups, salads, and sandwiches for its fresh, slightly spicy flavor.
👉 For more recipes with leafy greens, check out: this watercress salad with avocado, orange and chia seeds, this arugula steak salad, mushroom salad with arugula and Parmesan crisps, kale salad with sweet potatoes and almonds, this cheesy leafy green salad, or for warmer dish, try my healthy creamed spinach.
What You’ll Need
Here is what you’ll need for this watercress soup recipe. Find the full measurements in the recipe card below.
- Vegetables: Onion, garlic, potatoes, and watercress. If you don’t have watercress, a good alternative is arugula (rocket) and baby spinach mixed together. Replace potatoes with cauliflower for fewer carbs.
- Liquids: Vegetable or chicken broth as the base, with optional cream or coconut milk for richness.
- Seasonings: Salt, pepper, and lemon juice to brighten flavors.
- Add-ins: Parmesan for savory depth; optional garnishes like mint, parsley, or fried shallots for a finishing touch.
- Tip: Add spinach if you’re low on watercress—it blends seamlessly!
How To Make Watercress Soup
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Prep: Dice potatoes, chop onion, garlic, and watercress (separating stems and leaves).
- Sauté: Cook onion in olive oil until soft; add garlic for a minute.
- Simmer: Add potatoes and broth and season with salt and pepper; cook until tender.
- Add greens: Stir in watercress stems, cook briefly, then add leaves for a quick wilt.
- Blend: Purée until smooth using an immersion or countertop blender.
- Finish: Stir in Parmesan, optional cream (I recommend!), and adjust seasoning.
- Serve: Garnish with fried shallots, herbs, or a drizzle of olive oil.
Watch The Video
Recipe Tips
- Don’t overcook the watercress; this preserves the bright color and fresh taste.
- Cool the soup slightly before blending in a countertop blender to avoid splatters. If using an immersion stick, no need to cool but be careful not to splash yourself with hot liquid.
- A pinch of nutmeg or smoked paprika can add a unique twist.
- Add cooked chicken or chickpeas for a protein boost.
Serving Suggestions
Serve this soup with crusty bread or croutons, a side of roasted vegetables, or a simple green salad. It also pairs beautifully with a sharp cheddar or Gruyère grilled cheese / toastie for a cozy combo!
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Ingredients
- 1 tablespoon olive oil
- ½ large onion chopped
- ½ teaspoon salt
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- ¼ teaspoon pepper
- 4 cups vegetable or chicken broth
- 1 large bunch watercress stems separated, leaves chopped, you’ll be using both, a total of 5-6 oz or 150 grams or 4 packed cups
- ½ cup light cream or coconut milk, optional
- 1 cup grated Parmesan cheese about 55-60 grams or 2 oz
- Juice of ½ lemon
- Salt and pepper to taste
- For garnish: mint or parsley extra cream, fried shallots, or olive oil.
Instructions
- Prep the ingredients. Peel and cut potatoes into large cubes. Chop the onion and garlic. Cut the watercress in halves, separating the tougher stems from the leaves. Chop both roughly.
- Heat olive oil in a large pot over medium heat. Sauté onion with salt for 5 minutes. Add garlic and cook 1 minute.
- Add diced potatoes and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes until potatoes are tender.
- Stir in watercress stems and cook for 2 minutes. Add leaves, cook for 1 minute until wilted. Stir in lemon juice.
- Blend soup until smooth using an immersion blender (or carefully transfer to a countertop blender).
- Stir in Parmesan, blend once more and add the cream (if using). Adjust seasoning with salt and pepper.
- Serve in bowls, garnished with fried shallots, herbs, or olive oil. A few croutons are great on top!
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